This sweet potato rice pudding is pure creamy comfort on a plate. And it’s perfect for a crowd. Those who are sensitive to gluten and dairy will appreciate that they can enjoy it right along with everyone else.
Nothing says comfort food like my mom’s baked Swedish rice pudding. One of the earliest recipes I shared here at Swirls and Spice was Custard-Style Baked Rice Pudding, which is her recipe, slightly modified to be dairy free. Honestly, I like the pudding best with the richer flavor of coconut milk, and my mom likes it that way too.
Sometimes I am in the mood to add colorful ingredients to my baking, which is when sweet potatoes, pumpkin, and the like come in handy. With American Thanksgiving just around the bend, those rock-bottom sweet potato prices have arrived at last. And so I won’t be making sweet potato pie, but rather this rice pudding custard that blends two traditional recipes into something amazing.
Sweet Potato Rice Pudding
- 3 large eggs, beaten
- 1 + 3/4 cups light coconut milk (1 can)
- 1/2 teaspoon vanilla extract, optional
- 1/3 to 1/2 cup light brown sugar (or other sweetener)
- 3/4 cup cooked rice, cooled
- 3/4 cup cooked sweet potato puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- Blend milks and vanilla, if using, into beaten eggs. Stir in sugar and rice.
- Pour into greased round or square baking dish. Fill another medium baking pan or dish with water 1-inch deep. Place water pan under or next to rice pudding and bake at 350 F (180 C) for 45 minutes or longer, until the middle is loosely set. Serve warm, chilled, or at room temperature.